3 tbsp butter
3 tbsp flour
1 c milk
3/4 veggie broth
1 carrot grated
1/2 onion grated
1 rib of celery grated
1 c peas
1-2 bay leaves
Salt & pepper
fish used 3 fillets of hake poached in milk with bay leaf
Kay’s Fish Pie
Posted in entree |
Tagged butter, carrots, celery, flour, hake, main, mashed potatoes, milk, onion, parsley, veggie broth
8 lasagna noodles
4-6 c mashed potatoes
1-2 onions thinly sliced
1-2 c. grated cheddar cheese
1/2 c butter
salt and pepper
Preheat oven to 375ºF and grease a 9×13 inch baking dish with butter or nonstick spray.
Cook lasagna noodles according to package directions, and set aside.
In a large skillet add onion, butter, salt, and pepper. Saute on medium heat until soft, about 10 minutes.
Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer ½ of total mashed potatoes on top of noodles, followed by ½ of the sauteed onions, and ½ cup of cheese.
Top lasagna with remaining 4 noodles and cheese.
Cover with foil, bake for 30-45 minutes or until hot and bubbly. Serve hot and enjoy!
Note, this is from 2 recipes one uses twice as much cheese, more mashed potatoes and twice the cheese. Above recipe is slimmer. the richer recipes uses 3 layers vs 2.